1
Heat oil in a pan and add chopped chicken thigh meat. Cook until browned.
2
In a bowl, mix together two cans of red kidney beans with their liquid, one can of diced tomatoes, a lot of tomato paste, two packets of chili con carne seasoning or Mexican seasoning, and some salt.
3
Add the mixture to a large pot and add 200g of red rice.
4
Mix well and cook covered until the chicken is cooked through.
5
If the mixture becomes too thick, add a little water.
6
Add the cooked chicken to the pot and continue cooking.
7
Serve with a dollop of yogurt.